CHICKEN CORDON BLEU

Chicken Cordon Bleu

Ingredients

• 6 - 4 oz Chicken Boneless, Skinless Breasts 

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 1 tsp Lawry’s Seasoned Salt

• 1 tsp Black Pepper

• 6 slices Swiss Cheese

• 6 slices of Black Forest Ham 

• 2 Eggs

• 1 Tbsp Hot Sauce

• 2 Tbsp Dijon 

• ½ c Flour

Crumb mixture

• ½  c Ritz Crackers, crushed (½ sleeve)

• ½  c Panko

• ½  c Unseasoned Bread Crumbs

• 1 tbsp Butter, melted

• 2 tbsp Fresh Parsley, chopped

Directions

1. Preheat the oven to 425°F.

2. Place a wire rack on an aluminum foil lined rimmed baking sheet and spray with nonstick cooking spray. Set aside.

3. On a large cutting board, slice each chicken breast horizontally, almost all the way through.  This technique is called “Butterflying”.  Open up the breast and pound out chicken breasts so they are thin and all the same thickness.  Dry the chicken with a paper towel.

4. In a bowl mix the ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon seasoned salt and ½ teaspoon pepper.

5. Sprinkle the rub mixture on both sides of the chicken.  

6. Roll the cheese inside the ham. 

7. Lay the chicken flat on a plate and add the ham & cheese roll up in the middle of the breast.  

8. Roll the chicken up and place on a plate with seam side down. 

9. Cover with plastic wrap and put in the refrigerator for 20 minutes.

10. While the chicken is resting in the refrigerator, start on the cracker crumb and egg mixture.

Crumb mixture:

1. Add the ritz cracker crumbs, panko, breadcrumbs, parsley, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp seasoned salt and ½ tsp black pepper to a bowl and mix.

2. Melt 1 tbsp butter and mix into the cracker crumb mixture.

Dipping:

1. Set up three dishes:  one with Flour; second with eggs, hot sauce & dijon; third with bread crumb mixture

2. Dip the chicken in flour, then egg mixture and roll in crumbs; pressing to adhere.

3. Add chicken back onto the rack seam side down. 

Do Ahead tip: At this point you can cover with foil and leave in the refrigerator until ready to cook (up to 24 hours).  Make sure when you take the Chicken out of the refrigerator you allow it to sit for 15 minutes before you put it in the oven.

Cook chicken for 25 minutes.  Transfer to a platter and serve.